material
Prepare the pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, pepper, cinnamon and cloves.
working methods
1. Wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim off the floating foam, cook for 4-5 minutes, take it out, and cut it into cubes about 4-5 cm.
2, chives 1 wash the roots; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.
3. Spread the shallots evenly on the bottom of the casserole, put the ginger slices evenly with the skin facing down, sprinkle the spices in 2, pour in cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, and turn to low heat. Cover and stew for about two hours, then add salt to taste.
4, open the lid, gently turn the meat, skin up, and then simmer for half an hour.
Exercise 2
material
Three layers of meat, green onions, ginger slices, carved wine (or yellow wine, Shaoxing wine), sugar, soy sauce.
working methods
1. The most important thing in this dish is the selection of ingredients. You should choose five flowers and three layers of meat with skin ~ that is, three layers of white fat and three layers of red meat. Especially the first layer of subcutaneous fat is thicker. This is the key to success. Only by choosing this kind of meat and stewing it for a long time will the meat have a layered feeling, rich taste and will not dry.
2. Fire, put hot water on the pot and put it in the pot with the skin facing down. When the meat is solidified, it can be taken out. Blanching can remove excess blood, fix the shape of meat and facilitate cooking.
3. Blanch the scalded meat, put it in cold water for a while, change the knife and cut it into large pieces (about 1 half).
4. Take a casserole with green onions and ginger slices at the bottom.
5. Onions and ginger have their skins facing down. It's important to put the skin down, so that it can be better colored and the meat won't become loose after stewing for a long time.
6. Dongpo meat is not drained, and all carved wine or other yellow wine and Shaoxing wine are put.
7. Pour a large bowl of carved wine and half a bowl of soy sauce into the casserole.
8. Then put more than half a bowl of sugar. Cover the casserole, bring it to a boil, and then simmer for 2 hours. This time is related to how much meat you put. The soup is almost dry. When it becomes thick, it's best to look at it in 1.5 hours to avoid overcooking. If you stew too much, it will be bitter. )
9. After two hours of slow stew, the meat is cooked. Take it out and steam it in a steamer for another 30 minutes. The purpose of steaming is to force excess oil out and make it fragrant but not greasy.
skill
The key to this dish is five flowers and three layers, especially the first layer of fat under the skin is thicker. No matter how long it takes to buy the wrong meat, no matter how good the ingredients are, it is difficult to make them. Only by choosing the right meat and stewing it for a long time will the meat have a layered feeling, rich taste and will not dry.
Exercise 3
material
Pork belly 1000g, onion 100g, rock sugar 100g, Shaoxing wine 500g, ginger 50g, soy sauce 100g and soy sauce 20g.
working methods
1, prepare the ingredients.
2. Wash the pork belly and put it in a boiling water pot for 5 minutes.
3. Take out the scattered pork belly and cut it into 7 cubes.
4, take a casserole, spread with minced onion and ginger, and bottom.
5. Arrange the pork belly neatly on it, add rock sugar, soy sauce and soy sauce.
6, finally pour Shao wine, the height of the wine can be submerged.
7. Boil over high fire and simmer for 2 hours until the meat is crisp and rotten. Insert easily with chopsticks.
8. Take out the meat and put the leather face up in the box.
9. Cover and put in a steamer, and steam for half an hour on high fire to make the meat more crisp.
10, take out the steamed Dongpo meat and pour it with the original juice of cook the meat.